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Banana bread muffin topped with walnuts on a doily

Banana Bread Muffins

Longing for that nostalgic taste of mom's freshly baked banana bread? Let us bring back those cherished memories with our Banana Bread Muffins with Walnuts! Indulge in the comforting flavors of ripe bananas and the satisfying crunch of walnuts, just like you remember. Whether enjoyed warm out of the oven or as a convenient snack on the go, these muffins are sure to satisfy your cravings and bring a smile to your face.
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Prep Time 12 minutes
Cook Time 20 minutes
Servings: 12 servings
Course: Appetizer, Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 2 cups pastry flour or all-purpose flour (see note below)
  • 1 cup granulated sugar
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 cup mashed bananas (about 2 to 3 ripe bananas)
  • 2 eggs room temperature
  • 6 Tbs butter melted and cooled
  • 1/2 cup milk (see note below)
  • 2 tsp pure vanilla extract
  • 1/2 cup walnuts chopped

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
  2. In a large bowl, sift together 2 cups of flour, 1 cup granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ teaspoon of cinnamon. Set this dry ingredient mixture aside for later use.
  3. In a medium bowl or blender, combine 1 cup mashed banana, 2 eggs, 6 Tablespoons of melted cooled butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
  4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
  5. Fold in walnuts until evenly distributed. Again, please make sure not to overmix the batter.
  6. Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
  7. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: Select your flour to match your desired texture for your muffins! Pastry flour creates muffins that are light and airy, perfect for those who enjoy a lighter, more crumbly muffin. On the other hand, all-purpose flour yields muffins with a more substantial and robust texture, ideal for those who prefer a heartier bite.
Flour Measuring Tip: While we're not the pioneers in advocating for this method, nor will we be the last, it's crucial to ensure accurate measurements when baking. To achieve this, refrain from scooping flour directly from the container. Instead, use a gentle hand to spoon flour into your measuring cup, then level it off with the flat side of a knife. This straightforward technique guarantees precise amounts, resulting in consistently delicious muffins every time.
Milk Selection Note: We've thoroughly tested this recipe with a variety of milk options, including cow's milk, almond milk, and coconut milk. Each option yields delicious results, so feel free to use whichever milk you prefer or have on hand.